Appetizer

Crispy Miso Eggplant Rounds with Ponzu Emulsion & Crispy Capers

Name: Crispy Miso Eggplant Rounds with Ponzu Emulsion & Crispy Capers
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 1 small Japanese eggplant (about 8 oz), cut into ¼-inch rounds; 2 tablespoons neutral oil; Kosher salt & white pepper; 2 tablespoons white miso paste; 1 tablespoon rice vinegar; ½ teaspoon soy sauce; ¼ cup panko breadcrumbs; 1 tablespoon sesame oil; 2 tablespoons neutral oil for searing; ¼ cup ponzu sauce; 1.5 teaspoons unsalted butter, cold; 2 tablespoons drained capers; 1 tablespoon neutral oil for frying capers; 2 scallions, thinly sliced on bias; 1 teaspoon toasted sesame seeds

This is where the confident cook shows their hand—paper-thin eggplant rounds baked until tender, coated in a miso-panko crust, then seared for crunch. A light ponzu emulsion (made modern with a tiny touch of butter for silk) and crispy, brined capers elevate it beyond simple. Completely vegetable-forward but tastes indulgent.

452cal 5gprotein 20gcarbs 40gfat 12min prep 22min cook 2serves

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